In addition to all of the scenic vistas, an abundance of fresh seafood and a lot of noteworthy history, our town is also noted for it's "passionate" town meetings. Often times these televised proceedings can get very "heated" as presenters "fight to the death" over issues they feel are of the utmost importance. Apparently this mindset has also affected our local lobster population, as they too engage in their own sort of combat when it comes to my lobster bisque. It seems they get all "hot and bothered" over who is going to participate in my next production, and will "claw" their way to victory in order to taste a bit of "the afterlife." Here you will witness first hand the competition, and of course.......the final result. Getting "mugged" here, has a whole new meaning! My inspiration for this recipe is from the June 1997 edition of Bon Appetit. I've made a few inclusions as noted below. Enjoy and "Bon Appetit"
I double up on the lobsters, since you can't get enough of a good thing. Also, instead of one sliced tomato, I use a small can of diced, italian style tomatoes. For more robust flavor, I also substitute Cognac for the brandy and add a pinch of saffron when stirring in the tomato paste. Lastly, right before serving, I add a splash each of Cognac and vermouth, stir it thoroughly and let it simmer an additional 5 minutes. This is a very rich bisque and incredibly decadent. If you are serving this as a precursor to a large seafood dinner, small portions are advised.
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